Individual pre-slaughter muscle proteolysis levels correlated with postmortem taste-related amino acid concentrations in broiler chickens.

ABSTRACT: Pre-slaughter fasting is an important practice in the poultry industry that reduces microbial contamination. However, fasting-induced skeletal muscle proteolysis can occur, which may influence meat quality because it increases the concentration of free amino acids that contribute to the umami taste during postmortem aging. In a previous study, we found that antemortem proteolysis levels induced by pre-slaughter fasting (0, 8, 16, and 24 h) were positively correlated with the free glutamic acid (Glu) content in the pectoralis major muscle after 48 h of aging. In this study, we investigated the relationship between individual differences in antemortem proteolysis levels and meat quality, especially free amino acids content and taste sensor value, in the pectoralis major muscle subjected to t

SUBMITTER: Katsumata S 

PROVIDER: S-EPMC12917532 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature